Roast the butternut squash as directed in steps 1-4.

Bring a large pot of salted water to a boil and then cook the penne until al dente. Rinse with cold water, then transfer to a large resealable bag or container.

Peel and mince the garlic, and strip the parsley leaves and mince. Then cook the roux according to steps 8-13, then add to the bag or container with the penne and stir to coat.

These prepped ingredients will last 3-4 days in the fridge, or 1 month in the freezer.

Preheat the oven to 350*F and grease a 9×13” baking dish.

Combine the butternut squash and penne-cheese sauce mix until combined, then pour into the greased casserole dish.

Top evenly with shredded cheddar and mozzarella, then bak 8-10 minutes, until the cheese is melted and beginning to brown.

Preheat the oven to 400*F.

Prepare the vegetables: Slice the butternut squash in half and scoop out the seeds.

When the squash is done roasting, turn the oven down to 350*F.

Bring a large pot of salted water to boil, then add the penne noodles and cook until al dente, about 8 minutes. Drain but do not rinse, then set aside until needed.

Peel and mince the garlic.

Strip away the inner stems from the parsley leaves, then mince the parsley

While the squash is roasting, make the cheese sauce: Melt the butter in a large pot over medium heat.

Add the flour and whisk until smooth and combined.

Cook the roux (butter and flour mix), stirring often, until it has turned a light golden brown, about 3 minutes.

Stir in the parmesan cheese until smooth and combined, then add the mashed butternut squash.

Stir to combine, then pour the sauce into the cooked penne noodles and stir to coat.

Pour the penne and cheese sauce into a greased 9x13” baking dish.

Top the ziti with the shredded cheddar and mozzarella, and place the baking dish in the oven. .